Roasted Greek Veggie Pasta Salad

I’m kicking off the month with a brand new plant-based recipe. I have a feeling this pasta “salad” is going to be on repeat all spring and summer.

I created this recipe as part of Banza’s May “Banza Plus Plants” recipe challenge. The mission? Create and share plant-based pasta recipes that taste great and make eating veggies a breeze.

Banza isn’t a strictly vegetarian/vegan company, but they ARE into eating more plant foods (hey, just like me!)

Have you heard of/tried Banza pasta? It’s available TONS of fun shapes – wagon wheels, anyone?! – and it’s made from chickpeas!

Yes, chickpeas! Meaning it contains zero wheat, making it a great choice for anyone avoiding gluten.

Chickpeas – a type of – are loaded with protein, fiber, and minerals. The result? A pasta that is higher in protein and fiber (aka more filling) and lower in carbs (aka less impact on your blood sugar) than traditional wheat pasta.

You cook it just like any other variety of pasta, with a pot of boiling water and 10ish minutes. The best part? It tastes SO good. As someone who has tried lots of gluten free pasta options, Banza is by far the best tasting with the best texture. There’s ZERO sticky, gummy mess unlike some pasta (brown rice pasta, I’m looking at you.)

Okay, back to the recipe! I chopped a bunch of veggies – bell peppers, red onion, zucchini, and cherry tomatoes – like so:

And tossed them with olive oil, lemon zest, sea salt, and dried oregano before roasting.

While the veggies roasted, I cooked Banza rotini according to the package directions and shook up a Greek inspired vinaigrette. Literally, shook it.

Tip – the quickest & easiest way to mix up a vinaigrette is toss ingredients in a jar, seal with a lid, and shake away! This one is made with olive oil, lemon juice, red wine vinegar, dried oregano, salt, garlic, and a bit of red pepper flakes for a little added warmth.

I tossed the pasta, veggies, some chopped kalamata olives (I mean, I couldn’t forget those…), and the vinaigrette together in a big bowl and that’s it! Done!

You can eat this pasta salad warm, at room temperature, or cold, if that’s your thing! I liked it best warm with an extra squeeze of lemon juice.

Enjoy this Roasted Greek Veggie Pasta as a main dish for lunch or dinner or as a side at summer picnics and bbqs!

If you’d like to learn more about Banza, visit their website here or follow @eatbanza on Instagram.

Disclaimer: I participate in Banza’s RD Ambassador program. Banza was kind enough to provide product and the adorable stamped fork you see pictured here as part of their Banza Plus Plants recipe contest.